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Calas

This rice fritter originated in western Africa and comes in many versions. It was extremely popular in antebellum New Orleans. This one is a lightened version of a recipe fround in one of the city's oldest cookbooks, 1885's The Creole Cookery Book, published by the Christian Women's Exchange. In it, the dish is titled "Callers."

2 1/2 dozen (serving size: 3 fritters)

Ingredients

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1 1/2 cups cooked long-grain rice

1/4 cup warm water

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon grated whole nutmeg

1 1/4 cups all-purpose flour

3 large eggs, lightly beaten

2 tablespoons vegetable oil

1 tablespoon powdered sugar

Preparation

Place the rice in a medium bowl. Drizzle warm water over rice; mash rice with a fork until almost smooth. Stir in baking powder, salt, and nutmeg. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour and eggs to rice mixture, stirring with a whisk until well-blended.

Heat oil in a large skillet over medium heat. Drop rice mixture by level tablespoonfuls into pan. Cook 4 minutes on each side or until golden. Remove fritters from pan with a slotted spoon. Pat dry with paper towels. Sprinkle with powdered sugar. Serve immediately.

Created date

October 1999

Nutritional Information

Calories
142

Caloriesfromfat
29 %

Fat
4.5 g

Satfat
1 g

Monofat
1.4 g

Polyfat
1.6 g

Protein
4.2 g

Carbohydrate
20.6 g

Fiber
0.6 g

Cholesterol
66 mg

Iron
1.3 mg

Sodium
210 mg

Calcium
54 mg

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